One of the reasons not to use EVOO is because of its overpowering flavor. Another is its low smoke point, meaning that it will burn at high temperatures. Mario Batali, however, does all his deep frying and stovetop cooking with EVOO, so who's to say? Why not just oil the pan with a lower grade of olive oil, or something like canola oil, or margarine or butter (as does, for example, Giordano's). if you like the taste of the EVOO, you can drizzle some on the finished pizza. Or don't grease it at all--I don't!